Fiery Chicken Wings

Name: Fiery Chicken Wings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8-12 Chicken wings (approx. 50 g each); 7-10 Tbsp salt, black pepper; 1 Garlic clove; 1 small red chili pepper; 6-8 TABLESPOONS Tomato Ketchup; 2 TABLESPOONS liquid honey; 2 medium-sized carrots; 2-3 stem(s) flat leaf parsley; 1 (400 g) Mug of coleslaw; 2 tablespoons (approx. 40 g) Schmand

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8-12 Chicken wings (approx. 50 g each)
7-10 Tbsp salt, black pepper
1 Garlic clove
1 small red chili pepper
6-8 TABLESPOONS Tomato Ketchup
2 TABLESPOONS liquid honey
2 medium-sized carrots
2-3 stem(s) flat leaf parsley
1 (400 g) Mug of coleslaw
2 tablespoons (approx. 40 g) Schmand

Directions

1
Wash wings and dab dry. Season with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 30-35 minutes
2
Peel and finely chop the garlic. Wash the chilli, carve lengthwise and remove seeds. Chop chilli very finely. Mix both with ketchup and honey. Season to taste. Spread the wings with it after about 15 minutes and continue to fry
3
Peel, wash and roughly grate the carrots. Wash and chop the parsley, except for something to garnish. Mix both with coleslaw and sour cream. Season to taste
4
chicken wings and coleslaw. Garnish with the rest of the parsley. Serve with garlic baguette and tomato salad
5
The chicken wings are also great for the grill. Dab them dry beforehand so that the marinade does not drip into the embers